Joe Rogan on Tony

Joe Rogan on Tony Bourdain

Anderson Cooper Tribute to Bourdain Anthony

 

Anderson Cooper & Anthony Bourdain

ANDERSON COOPER

TRIBUTE to ANTHON BOURDAIN

The Friendship of Tony Eric Ripper's

 

ERIC RIPERT & ANTHONY BOURDAIN

The BROMANCE of TONY BOURDAIN

And ERIC RIPERT

ERIC & TONY

SHARING ANOTHER MEAL

SINATRA SAUCE 

The COOKBOOK

"TONY WOULD HAVE LOVED IT"

COOK & EAT LIKE SINATRA

His FAVORITE ITALIAN RECIPES

AMAZON.com

ERIC RIPERT & ANTHONY BOURDAIN

SEX DRUGS & ROCK N ROLL

"And FOOD" !!!

Tony pulls no punches, and talks about his Drug Habit of many Years

"Eric calls up and says, Let's Play, and I Play"

..... Anthony Borudain .....

Tony & Eric

TOAST to Their FRIENDSHIP

A SHOT of "PAPPY VanWINKLE"

PAPPY Van WINKLE BOURBON

FAMILY RESERVE

20 YEARS OLD

Tonys Favorite Restaurants Rome

 

Anthony Bourdain with Asia Argento

A Meal at Settemio

Rome, Italy

TONY'S SECRET RESTAURANT - Rome

On Sunday December 5, CNN broadcast a stunning Rome episode of Parts Unknown in which Anthony Bourdain and Asia Argento go to a trattoria, which they do not name. It’s Settimio. Sorry for the spoiler but I don’t believe in depriving Mario and Teresa of business through exclusion Watch the episode it is brilliant.

I vividly remember my first visit to Settimio al Pellegrino. It was in 2007 and my friend Jess and I had gotten a hot tip from a regular that a short walk from Campo de’ Fiori sat an uber-authentic trattoria serving simply dressed fresh pastas, meaty mains, and seasonal vegetables. We made a booking but when we showed up for dinner the door was locked. We were already off to a rough start. One of us noticed a button next to the door and after a sustained buzz, chef and owner Teresa opened the door a crack and said something to the effect of “chi siete”, who are you?

If that doesn’t sound like a warm greeting, it wasn’t. But at Settimio, warmth isn’t doled out frivolously. Warmth is earned. If you turn up without a reservation, there’s a real chance you will be sent away, whether they are booked up or not. It’s the kind of place where the possibility of a regular rolling in late leads Teresa and her husband Mario to set aside tables for such an occurrence. And even calling to reserve well in advance doesn’t guarantee a table. On that note, if you don’t speak Italian, have your hotel ring for you. And if all this sounds too fussy, don’t read on. Settimio isn’t for you.

ANTHONY has LUNCH with ASIA ARGENTO

"The SECRET TRATTORIA"

TONY says,  “Rome is a place where you find the most extraordinary pleasures, in the most ordinary places. Like this place. Which I’m not ever going to tell you the name of. Asia has been coming here forever. She brings her kids here. So I’m not going to screw it up for her. 

The trattoria is SETTINIO PELLIGRINO. I'm not letting Tony's secret out of the bag. That happened years ago, Just passing on the information for anyone who wants to go there, and need the name of the restaurant and address (Via del Pelligrino 17 -Roma .. tel 06 6880 1978).

ANTHONY BOURDAIN

PARTS UNKOWN - ROME

PARTS UNKNOWN - ROME

With ABEL FERRARA & ASIA ARGENTO

I have to be honest: arbitrary seating policies give me agita. I grew up in restaurants and treasure hospitality. I want to connect with the people who make and serve my food, not be rejected or dismissed. Yet I was determined to win over Teresa and Mario. That night, Jess and I ordered every course, including my current go-to, polpette, scorched yet delicious meat patties. We cleaned our plates, admired the eclectic decor (framed posters and paintings gifted by Settimio’s clients, which include plenty of artists and film makers) and watched as Mario worked the room, taking orders and doting on regulars. Teresa emerged from the kitchen occasionally to clear plates and pinch cheeks. Man, did it feel bad being an outsider at Settimio that night.

Jess and I apparently didn’t make much of an impression because I went back on my own a few days later for lunch and was given the same suspicious treatment. After a few more visits, however, I was totally in, cheek caresses and all. This is good news if you live in Rome or visit often. You, too, can become a doted-on regular. Otherwise, visit knowing you won’t be pampered by the service but you’ll definitely walk away having witnessed a Roman relic. 

SETTIMIO PELLIGRINO

ROMA

That is to say, a lot of what’s appealing about Settimio is the attitude and atmosphere. Some regulars have been going since the place opened in the 1930s, others a decidedly shorter length, but all are given special attention. In that way, the place is not unique. The attraction to countless other local joints is the experience and the relationship with the owners, even more so than the food.

I don’t think anyone with Roman dining experience would say the food is flawless. Like many places in town, it makes sense to stick to certain things like those meatballs or the onion-rich vitello alla genovese. At Settimio, comfort food reigns: fettucine with meat sauce, gnocchi with tomato sauce (Thursdays only), trippa alla romana, and involtini (meat rolls). The handmade pastas pass muster, but you won’t write home about them. The pillowy, super sweet, candied chestnut-studded Montblanc, which they do not make in house, is another story. I dream about it sometimes. Usually right before I go to the dentist. I am also very into the mela cotta (baked apple). I’m a sucker for overcooked fruit. 

Second only to the struggle of winning the owners’ affection is the wines, which range from undrinkable to painfully undrinkable. While it’s charming that regulars leave unfinished bottles in the fridge for their next visit, I can honestly say that the only wine worse than the wine at Settimio is day-old wine at Settimio. It’s not what you’ve come for anyway.

Settimio al Pellegrino
Via del Pellegrino, 117

+390668801978 

Trattoria  SETTIMIO PELLIGRINO

ROME

SETTIMIO PELLIGRINO

ROME

Going to ROME ?

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Tony in The Kitchen Bourdain

 

TONY in The KITCHEN

ANTHONY BOURDAIN on "BRUNCH"

He HATED IT !!!

“I do not have a particularly prestigious or notable career. And for much of the time as a chef, I was unemployable by respectable businesses. And the only people who would hire me would hire me for brunch shifts because most cooks hated doing brunch for very good reasons.

I was good at it, but it was the only work I could get. And I came to hate the - you know, when you’re cooking 300 omelets a day and, you know, scraping waffles out of the waffle iron and making French toast and pancakes and . . . cooking hundreds of pounds of home fries, those smells, those associations, those were very painful times - addiction, post-addiction. I was a desperate man, often working under a pseudonym when I was cooking brunch. So I really hated it, and I also hated the whole concept of brunch.

And later as a chef, I hated it because it was a huge profit center that caused problems for me as an employer because all my cooks hated to do it. But it was such a moneymaker because people are so foolishly happy to pay $22 for the same two eggs and bacon . . . that they have during the week for $7 or even - or $3. Give them a free mimosa and a little strawberry fan and suddenly they’re happy to - I just had utter contempt for the entire enterprise.”

–Anthony Bourdain

Tony in Porto Portugal

 

TONY in PORTO

PORTUGAL

ANTHONY BOURDAIN

TONY in PORTO

PORTUGAL

Wisdom to Cooks Tony Bourdain

 

"TONY in The KITCHEN"

LES HALLES

ANTHONY BOURDAIN

“I always lead from the front. Cooks always like to see their chef come in before them, leave after them, and always work at least as hard, or better yet, harder than them. And they want their chef to be capable of doing anything they’re able to do. Because you’re going through what they’re going through, there’s camaraderie.

It’s important that the crew knows that I care about them and will take care of them. I take pleasure in personal details. I take pleasure in their lives. And I protect them. If someone from another department—a waiter, a maître d’, an owner—has anything to say about anyone in my kitchen, they’re not allowed to communicate that directly.

In my kitchen, no one will have two bosses. All orders will come from me. If something bad is coming down the pike, it will hit me first, and I will disseminate that information. I will fight fiercely to make sure that criticisms of my crew, from the floor staff or elsewhere, come through me. And if something goes wrong, whether I’m in the kitchen or not, I will never, ever blame anyone else. I delegated a job to them. If they’ve screwed up, it’s my fault. I return loyalty with absolute loyalty.”

—Bourdain

TONY WOULD HAVE LOVED THIS

SINATRA SAUCE

aka The SINATRA COOKBOOK

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

AMAZON.com